Prep 2 hrs
Cook 0 mins
From the July 2006 issue of Fine Cooking magazine. There is nothing like a hot, homemade tortilla! When used to make homemade tortilla chips (Homemade Tortilla Chips), they make fantastic nachos. The tortillas freeze well, as do the dough balls.
- 9 ounces unbleached all-purpose flour, plus
- extra unbleached all-purpose flour, for kneading & rolling
- 1 teaspoon table salt
- 1⁄4 teaspoon baking powder
- 1⁄4 cup cold vegetable shortening (I use shortening, haven't tried lard) or 1⁄4 cup lard, cut into small pieces (I use shortening, haven't tried lard)
- 2⁄3 cup warm water
- In medium bowl, stir flour, salt & baking powder. Add shortening or lard and cut into the flour with dough blender or 2 table knives until mixture resembles coarse corn meal. Stir in 2/3 cup warm water with a fork until a shaggy dough forms.
- Turn dough out onto floured surface and knead until smooth & soft, 3 to 4 minutes, reflouring the surface as necessary. After kneading, the dough shouldn't be very sticky.
- Portion dough into 8 equal pieces, about 2 oz. each, and shape each piece into a ball. Cover dough balls loosely with plastic and let rest on counter for at least 30 minutes and up to 2 hours.
- When ready to cook tortillas, heat large (11- to 12-inch) dry cast iron skillet or griddle over medium heat until hot. Working with one ball of dough at a time and keeping remaining dough balls covered, and using just enough flour to prevent sticking, roll dough into a 9- to 10-inch round shape. If not as circular as you'd like, don't worry--the tortillas will still taste great.
- Peel dough off of counter and lay it in the skillet or griddle. Cook until tortilla bubbles & puffs and the bottom browns in spots, 45 to 60 seconds. If any gigantic bubbles form, pierce them so the tortilla will cook evenly when flipped.
- Flip tortilla with spatula and cook until second side gets brown in spots & any raw-looking areas become opaque, another 45 to 60 seconds. (If tortillas begin to brown too quickly or burn in spots, reduce heat to medium low.).
- Transfer tortilla to clean dishtowel and cover to keep warm. Repeat with remaining dough, stacking & covering each tortilla after it has cooked.
- To use frozen dough balls, allow them to thaw & warm to room temperature. For best results, don't let them sit out more than 30 to 60 minutes after warming to room temperature.
- To reheat several frozen tortillas, wrap them in foil & heat in 350 degree F oven about 10 minutes or until warm & pliable. To reheat an individual frozen tortilla, let it thaw and then rewarm on skillet or griddle.
Very thorough instructions and tips! Thanks for your submission, and now I'll never run out of tortillas again!!!!